I never eat Far Breton before, the first time i made this is to impressed my french husband which is from Brittany. I tried this recipe few times without alcohol or without vanilla sugar. It still taste great no matter what your choice. I use sunsweet pitted prunes and add Grand Marnier in my cake instead of rum. Nowadays i make Far Breton at least once a month, the french (my husband and his colleague) really love it.

Reviewer:

Mine turned out a little wet and it curdled wishing it would be smooth and dense like the first picture. I did like the crust though. Update: took it out from the fridge and it did look like the pictures but the overall taste was just okay.

Reviewer:

Excellent recipe! I did not have baking powder so, I separated the eggs, put the yolks with the flour, sugar, milk,ect.. blended them in a blender then, I whipped/folded the whites in last. Baked beautifully. Used some real vanilla bean too...Yummy

Reviewer:

Absolutely fantastic! Like the previous reviewer, I needed to use up some very old prunes. This is insanely easy to make and extremely delicious. I followed the recipe to a T, except for using an 11x7 inch baking dish, using soy milk, and using half of a vanilla pod instead of the vanilla sugar. Tried it warm about 20 minutes after taking it out of the oven and it was perfect. The baking time was spot on. I too am excited to try it cold tomorrow. Thank you for a wonderful recipe that I will make for years to come! ***** Update: I tried this cold after it was in the fridge all night. Surprisingly, I like it MUCH better warm or at room temperature.

I wanted to use leftover prunes and found this recipe. I made it as written with the exception of the vanilla sugar. I added 1 tsp vanilla instead. The presentation was impressive, the preparation simple and the result was delicious!!!! My husband was equally impressed. We just ate it, warm after about ten minutes. I want to try it cold tomorrow. Thanks for a great recipe!